Pistachio Free Quick Pickled Cucumbers
Crisp, tangy, and faintly sweet, these quick pickled cucumbers are the kind of fridge staple that makes everything taste more exciting. The brine comes together in minutes with apple cider vinegar, honey, and a handful of aromatics — fresh dill and sliced garlic do the heavy lifting on flavor, while a pinch of turmeric adds a gorgeous golden hue if you're feeling it. Salting the cucumbers first draws out excess moisture, so every slice stays snappy rather than soggy once it hits the jar. There's no complicated canning process here, just a warm brine poured over packed cucumbers and a short rest in the fridge before they're ready to eat. Completely free from tree nuts of any kind, this recipe relies on nothing but fresh produce, pantry staples, and a little patience — no label-scanning required. Pile them onto sandwiches, serve alongside grilled meats, or eat them straight from the jar as a bright, low-effort snack.
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Learn more →Ingredients
4 servings
- 2 medium english cucumbers, thinly sliced
- 1 tsp fine sea salt
For the brine
- ¾ cup apple cider vinegar
- ½ cup water
- 1 tbsp honey
- ½ tsp fine sea salt
- 2 cloves garlic, thinly sliced
- 3 sprigs fresh dill
- ¼ tsp ground turmeric (optional)
Instructions
- 1
Toss the cucumber slices with 1 tsp fine sea salt in a colander set over the sink. Let stand for 10 minutes, then rinse briefly under cold water and pat dry with a clean towel.
- 2
Combine the apple cider vinegar, water, honey, and 1/2 tsp fine sea salt in a small saucepan over medium heat. Stir until the honey dissolves and the brine just comes to a simmer, about 3–4 minutes. Remove from heat.
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